Another Cooking Light favorite: we'll definitely make this one again. I love the addition of basil and mint--two of my favorite herbs.
Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.
Yield 6 servings (serving size: 1 2/3 cups)
Ingredients
2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups roasted pork tenderloin, sliced 1/4 inch thick
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt
Preparation:
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.
Nutritional Information
Calories: 231 (22% from fat)
Fat: 5.7g (sat 1.3g,mono 2.5g,poly 1.4g)
Protein: 11g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 26mg
Iron: 1mg
Sodium: 861mg
Calcium: 61mg
David Bonom, Cooking Light, SEPTEMBER 2004
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